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Home » Desserts » No Bake Mini Berry Cheesecake (Paleo & Vegan)

No Bake Mini Berry Cheesecake (Paleo & Vegan)

February 8, 2018 by Madalina Voicu, Updated June 28, 2018 16 Comments

No Bake Healthy Mini Berry Cheesecakes (Paleo & Vegan) raspberries
I love this easy healthy no bake mini berry cheesecake! It's one of my favorite desserts with it's fluffy texture and creaminess that melts in your mouth.
Total Time: 30 minutes
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No Bake Healthy Mini Berry Cheesecakes (Paleo & Vegan) raspberries

Of all the classic desserts, I love cheesecake the most….especially this easy healthy no bake berry cheesecake! There are so many flavors of cheesecake like pumpkin and chocolate, but a classic one with berries on top is so delicious! That moist and fluffy texture, the creaminess that melts in your mouth… You know what I’m talking about, I’m sure.

You can easily imagine my joy when I got the same texture and delicious taste with healthy ingredients like cashews, coconut cream, honey, lemon juice and berries (not exactly the same, of course, but amazing in a different way). This no bake mini berry cheesecake recipe is paleo, vegan and doesn’t contain any refined sugars or flours, no dairy, no gluten and yet you still get a great dessert. Sounds really good, right?

And the options are endless for this cheesecake recipe because you can make any combination that you want. You can use any type of berry or fruit, natural extracts and flavors to give your cake the aroma and taste you want. You can switch it up to be a strawberry cheesecake or even a lemon or chocolate one!

Plus, the best part is that this dessert is so nourishing that you’ll only need to eat a small slice to feel completely satisfied. You can even share the mini cheesecake with another person to enjoy it together.

No Bake Mini Berry Cheesecake (Paleo & Vegan):

Healthy Mini Berry Cheesecakes Paleo

Healthy No Bake Mini Berry Cheesecakes Vegan

Healthy Mini Berry Cheesecakes (Paleo & Vegan)

Healthy Mini Berry Cheesecakes (Paleo & Vegan) 2

Healthy Mini Berry Cheesecakes (Paleo & Vegan) 3

Healthy Mini Berry Cheesecakes (Paleo & Vegan) 6

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No Bake Mini Berry Cheesecake (Paleo & Vegan)

5 from 3 votes
No Bake Healthy Mini Berry Cheesecakes (Paleo & Vegan) raspberries
Print
No Bake Mini Berry Cheesecake (Paleo & Vegan)
Prep Time
30 mins
Total Time
30 mins
 
I love this easy healthy no bake mini berry cheesecake! It's one of my favorite desserts with it's fluffy texture and creaminess that melts in your mouth.
Course: Dessert
Cuisine: American, French, Paleo, Vegan
Keyword: no bake cheesecake, vegan cheesecake
Servings: 4 people
Calories: 468 kcal
Author: Madalina Voicu
Ingredients
Crust
  • 1/2 cup almonds
  • 1 tbsp honey or 8-10 dates for vegan
  • 1 tbsp coconut oil
Filling
  • 1/2 cup cashews soaked for 6 hours
  • 3 tbsp coconut cream
  • 3 tbsp honey (or coconut nectar for vegan) divided
  • 1/4 cup coconut oil
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp crushed cardamom
  • 2 tbsp blueberry puree
  • 2 tbsp raspberry puree
Instructions
Crust
  1. Place the almonds in a food processor and grind until they resemble flour. If you prefer a crunchier crust just leave them roughly chopped.

  2. Add the dates or honey plus coconut oil, and process until you have a sticky dough.

  3. Place two cake rings on a platter. Two small different sized cake molds that were about 41/2 inches and 5 1/2 inches were used for this recipe. If you use two 4-5 inch mini molds, that should work fine for this recipe or possibly one 8inch mold. On the bottom of each cake mold press the dough evenly, and take the platter to the fridge until you prepare the filling.

Filling
  1. Place all the cashews, coconut cream and oil, 2 1/2 tablespoons of honey, orange and lemon juice, vanilla and cardamom in a high-speed blender or food processor. Blend until smooth and creamy.

  2. Divide the filling between the two cake rings and take back to the fridge for at least 2-3 hours. If you want to enjoy the cheesecakes faster, place them in the freezer for at least 1 hour.

  3. Mix each berry puree with 1/4 tablespoon of honey, and spread on top of the cakes to serve.

Nutrition Facts
No Bake Mini Berry Cheesecake (Paleo & Vegan)
Amount Per Serving (1 Half of a mini cake)
Calories 468 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g125%
Sodium 4mg0%
Potassium 349mg10%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 22g24%
Protein 7g14%
Vitamin A 30IU1%
Vitamin C 19.3mg23%
Calcium 57mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author Madalina Voicu

Madalina is an experienced home chef and a professional photographer. She loves to study about the impact that food has on our health and everyday levels of energy and well-being. She strongly believes that “you are what you eat” and choosing the right nutrition can change your life. Working with whole foods and various spices, Madalina creates delicious recipes for healthy active people.

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Filed Under: Desserts, Gluten Free, Grain Free, Paleo, Sweets, Vegan Tagged With: berry, cheesecake, cheesecakes, dairy free, fruit, gluten free, mini, mixed berry, no bake, paleo, recipe, strawberry, vegan

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Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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Comments

  1. Mindy Fewless says

    February 9, 2018 at 4:33 pm

    I’ve never tried a vegan cheesecake but this makes me want to!!

    Reply
    • Hannah Healy says

      February 9, 2018 at 5:12 pm

      It’s super yummy!

      Reply
  2. Marie says

    February 9, 2018 at 4:39 pm

    These cheesecakes are beautiful and looks so delicious! Love the berry puree on top of these cakes. Thank you for sharing this recipe!

    Reply
    • Hannah Healy says

      February 9, 2018 at 5:13 pm

      Thanks! I like the puree too..such a nice colorful contrast to the white cheesecake 🙂

      Reply
  3. Leslie says

    February 9, 2018 at 6:19 pm

    I love finding beautiful gluten free recipes! The puree has such a beautiful texture. A winner for sure!

    Reply
  4. Jaime says

    February 9, 2018 at 6:50 pm

    I love that these use coconut cream! They are beautiful and would be perfect for Valentine’s Day

    Reply
  5. Denisse Salinas says

    February 9, 2018 at 7:30 pm

    Wow…..these looks absolutely amazing!!! So pretty, and nourishing too! I love paleo desserts, they are so guilt-free!

    Reply
  6. Kate says

    February 13, 2018 at 4:33 am

    These cheesecakes look so rich and delicious!

    Reply
  7. Sabah says

    February 13, 2018 at 7:00 am

    Thanks for this awesome, mouth-watering, healthy treat Madalina! As a cheese-cake lover, I did not know about this healthy option! Will try it out! 😀

    Reply
  8. Annalise Elizabeth Stanley-Jones says

    February 13, 2018 at 9:26 am

    hi there how many dates are required for the base?Happy valentines day i hope to make this today

    Reply
    • Hannah Healy says

      February 13, 2018 at 2:38 pm

      Whoops! That was a typo in the recipe. You can either use honey OR dates. I just updated the recipe 🙂

      Reply
  9. patricia says

    February 13, 2018 at 7:30 pm

    what size cake rings did you use?

    Reply
    • Hannah Healy says

      February 16, 2018 at 11:31 am

      Two small different sized cake molds that were about 41/2 inches and 5 1/2 inches were used for this recipe. If you use two 4-5 inch mini molds, that should work fine for this recipe. Or possibly one 8inch mold.

      Reply
  10. Namrata says

    February 13, 2018 at 8:09 pm

    I like how you have used nuts like almonds and cashews in the recipe. Just makes it more healthy !

    Reply
  11. Lisa says

    February 15, 2018 at 4:11 pm

    What size cake rings did you use, it would help to make sure the cheesecake comes out full not flat.

    Reply
    • Hannah Healy says

      February 16, 2018 at 11:31 am

      Two small different sized cake molds that were about 41/2 inches and 5 1/2 inches were used for this recipe. If you use two 4-5 inch mini molds, that should work fine for this recipe. Or possibly one 8inch mold.

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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